It’s tailgating season, which means Bulldogs near and far will be gathered on Saturdays to cheer on the Dawgs. In honor of the occasion, we’re bringing back our Tasty Tailgating series to supply you with all the best alumni recipes.
Ivy Odom (BSFCS ’15, AB ’15) is an editorial producer for Southern Living in Birmingham, Alabama. She’s here to share her recipe for Bacon Jam–it’s perfect on sandwiches, crackers, and deviled eggs!
Makes about 1 cup
Total time: 35 minutes
1 lb. bacon chopped
2 cups sweet onion chopped (from 2 small onions)
1 Tbsp. water
1 tsp. minced garlic, from 2 cloves
1/2 tsp. crushed red pepper
1/2 cup packed light brown sugar
3 Tbsp. balsamic vinegar
- Cook bacon in a 10-inch cast iron skillet over medium, stirring occasionally, until fat renders and bacon is starting to crisp on the edges, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Pour drippings into a heat-proof measuring cup. Add 1/4 cup drippings back to skillet, reserve remaining drippings for another use.
- Add bacon back to skillet with onion and cook over medium until onions are caramelized, about 20 minutes, adding up to 1 tablespoon water as necessary to prevent onions from burning.
- Stir garlic and crushed red pepper into bacon mixture and cook until fragrant, about 1 minute. Add brown sugar and vinegar and bring to a boil over medium high. Boil until mixture is reduced and thickened, about 2 minutes, then remove from heat and transfer to a heat-proof pint jar. Serve immediately or store in the refrigerator for up to 1 week. Serve warm.
Serving suggestions: With pimento cheese on a cracker, deviled egg topper, jalapeño popper topper, as a condiment on a grazing board, or on a cheeseburger
Check out the full recipe video on our Instagram!